Spiced Bok Choy and Tofu

This dish is a simple 30-minute meal. For an extra-spicy entrée, leave the seeds in the jalapeño; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.

4Servings

Ingredients

1 Tbs. peanut or vegetable oil

1 Tbs. dark sesame oil

9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise

4 cups sliced shiitake mushroom caps

1 cup sliced scallion

2 garlic cloves, minced

1 jalapeno, minced

1 Tbs. grated fresh ginger

3 Tbs. water

3 Tbs. low-sodium soy sauce

1 tsp. granular sugar substitute

1 lb. firm tofu, at room temperature, cubed

Preparation

Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.

Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.